Non-Dairy Corn Chowder
- 1/3 cup olive oil
- 4 leeks, white parts only, sliced
- 4 ribs celery, peeled
- 6 large cloves garlic
- 1 bunch flat parsley, stems and all
- 2 yellow peppers, cut in big chunks
- 4 cups fresh corn kernels, from about 6 ears. Reserve the stripped cobs
- 3 quarts (12 cups) water
- 2 cups dry white wine, or sake
- 1 cup white miso paste (health food stores)
- Good pinch saffron
- 6 bay leaves, or 1 teaspoon ground
- 4 cups unflavored soy milk, or other non-dairy milk (rice, almond, etc…)
- Good pinch nutmeg
- Pinch cayenne
- Ground pepper to taste
- Heat the oil in heavy pot.
- In a food processor, coarsely grind the leeks, celery, garlic, parsley and peppers.
- Add the ground mixture to the hot oil and saute until translucent.
- Add the corn kernels and saute 5 more minutes.
- Add the reserved corn cobs, water, wine, miso, saffron, bay leaves and salt.
- Bring to boil.
- Reduce to medium and cook covered 30 minutes.
- Add the milk, nutmeg, cayenne and ground pepper, and cook 2-3 more minutes, until just hot, do not boil or you might get it curdled.
- With an immersion blender, directly in the pot, puree about a third of the soup, leaving the rest chunky.
- Adjust the texture and seasonings.
- Serve hot.
For a soy-free chowder, use another rich milk alternative like the unsweetened coconut milk beverage (works great in soups), and seek out a soy-free miso paste. There are some barley and chickpea miso options.
Copyright Fleming Marrs Inc. ~ www.GoDairyFree.org
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Tagged autumn, food allergy-friendly, gluten-free, grain-free, nut-free, peanut-free, soy-free, sugar-free, vegan, vegetarian